TERIYAKI CHICKEN & VEGETABLES

By Sube

Ingredients

• TERIYAKI SAUCE:
• 1 tablespoon olive oil
• 1-1/2 lb. boneless chicken thighs
• 8 ounces broccoli florets
• 2 cloves garlic, minced
• 3 large carrots, sliced on a bias
• Chili flakes
• 2 tablespoons ginger, minced
• 1/2 cup soy sauce
• 1/2 cup water
• 4 tablespoons cornstarch
• 1/4 cup honey

Preparation

Step 1

1. In a small saucepan over medium heat, combine all of the ingredients for the teriyaki sauce. Stir occasionally for about 5 minutes, until the sauce has thickened. Set aside.

2. Heat a large saute pan over medium high heat. Add the olive oil then add the chicken in a single layer. Let cook, undisturbed for about 3 minutes or until browned the flip and cook the other side until browned.

3. Add the garlic, carrots and teriyaki sauce and let simmer for 5 minutes.

4. While the chicken is cooking, steam the broccoli.

5. Add the steamed broccoli to the cooked chicken and sauce. Sprinkle with Chili Flakes.

6. Serve with rice or Udon noodles.